Sounds great Karan! I'll have to try that recipe. Here's one I've posted before on a topic that's pretty far down the list. But since it's for fish, it fits here and very good, so it's worth repeating.

- Thaw fish, mix veggies in bowl with 1 to 2 Tablespoons of olive oil, add fresh thyme to taste or dried thyme, salt and pepper. Place 1 cup of veggie mixture onto foil, but off center. Drizzle 1 tablespoon each over veggies - orange juice and wine. Place one piece of fish over veggies, fold over foil, seal edges tightly but not too tight over the veggies. Allow enough room for expansion.

- Bake in oven, on cookie sheet (500 degrees) for 12 minutes.

- Place packets on dinner plates, serve with rice on the side. Open carefully.

Combine butter, worcestershire sauce & seasoning (i just dump and don't measure!) in a saucepan and heat, melting the butter.Lay fillets on a cookie sheet and sprinkle with more seasoning. Brush butter mixture on fillets.Grill, flip, brush on more butter seasoning.

Broiled Speckled Trout or Tilapia

Lay fillets on a cookie sheet. Top with a dab of butter and sprinkle with dillweed and Tony's seasoning. Broil until done.

My husband is the fish-chef of this house. I can't even come close to duplicating his efforts, so I've ceded responsibility to him on that issue. Baked, fried, grilled, blackened - it doesn't matter. The key is to go simple. It's really easy to overdo the seasonings with a mild-flavored fish so that you can't taste the fish itself. Although that may be appealing to children.

My favorite is blackened fish of any kind. We do it outside on the camp stove to keep the smell out of the house, and half the neighborhood ends up coming over wondering what smells so good. Gotta have a well-seasoned cast iron skillet for blackened fish, and it cooks faster than you might imagine. Top it off with a quick lemon/wine/caper sauce and I'm in heaven.